Variety

Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais in Brazil sometime between 1915 and 1918. Unlike Bourbon, which can grow tall and has sprawling branches, Caturra is a dwarf variety, characterized by its shorter stature and dense branching. This compact growth habit is due to a genetic mutation that causes the plant to produce less of the hormone responsible for vertical growth. As a result, Caturra trees are easier to maintain and harvest, making them a practical choice for farmers.

The name “Caturra” comes from the Guarani word meaning “small,” a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee industry, particularly in Latin America, where it has become a staple of coffee farming.

Caturra’s compact size allows farmers to plant more trees per hectare compared to taller varieties like Bourbon. This higher density, combined with its ability to produce more cherries, results in greater yields—making it an economically attractive option for growers.

Additionally, while it is more resistant to some diseases than Bourbon, however it is still vulnerable to coffee leaf rust and other pests, which has led to the development of newer hybrid varieties like Castillo. Caturra thrives in a range of altitudes, from 800 to 1,600 m.a.s.l., making it versatile for different growing regions. However, it truly shines at higher elevations, where cooler temperatures and rich soils enhance its flavour complexity.

In Colombia, Caturra was once estimated to account for nearly half of the country’s coffee production. However, this changed significantly after 2008, when the Colombian government launched a nationwide program to combat coffee leaf rust. This initiative incentivized farmers to replace over three billion coffee trees with the leaf-rust-resistant Castillo variety, which has Caturra in its genetic lineage. As a result, Castillo gradually became more widespread, while Caturra’s dominance began to decline.

Process

Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Mónica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in Grainpro bags orsuitable containersto preserve their freshness.
Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating.

Once this wateris no longer suitable to be used for floating, itisfiltered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifiesthe water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.

After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, orfaulty cherriesto ensure only the best cherriesmove forward in the process. Forthislot, cherries are exposed to 45-hour anaerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The cherries are carefully monitored and turned regularly to ensureuniformdrying and to prevent over-fermentation or mold. The drying process can take between 8 to 12 days, during which the sugars and flavors fromthe fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees